CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
SCOTCH EGGS
A crispy coating made with cornflakes and pork sausage dresses up these Scotch eggs. They're fabulous hot out of the oven. Or enjoy them cold for a snack. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-boiled egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes.
Nutrition Facts : Calories 283 calories, Fat 20g fat (7g saturated fat), Cholesterol 275mg cholesterol, Sodium 463mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
EASY SCOTCH EGGS
Use a few chef's tricks to create the perfect sausage and egg snack with this step-by-step recipe
Provided by Barney Desmazery
Categories Main course, Snack
Time 40m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Bring a pan of salted water to a rapid boil, then lower four of the eggs into the pan and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced water, cracking the shells a little (this makes them easier to peel later). Leave them to cool completely, then peel and set aside. Can be boiled the day before.
- Put the sausagemeat, pepper, ham, stuffing and herbs in a small bowl, mix to combine, then divide into four equal balls. Squash one of the balls between a piece of cling film until it's as flat as possible. One at a time, lightly flour each cooked egg, then use the cling film to help roll the sausagemeat around the egg to completely encase. Repeat with the remaining sausageballs and eggs.
- Beat the remaining egg and put on a plate. Put the flour and breadcrumbs on two separate plates. Roll the encased eggs in the flour, then the beaten egg and finally the breadcrumbs. Can be prepared up to a day in advance.
- To cook the eggs, heat 5cm of the oil in a wide saucepan or wok until it reaches 160C on a cooking thermometer or until a few breadcrumbs turn golden after 10 secs in the oil. Depending on the size of your pan, lower as many eggs as you can into the oil, and cook for 8-10 mins until golden and crispy. Drain on kitchen paper, leave to cool a little, then serve halved with some piccalilli.
Nutrition Facts : Calories 785 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 3.8 milligram of sodium
SCOTCH EGGS WITH MUSTARD SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place 6 eggs in a medium saucepan and cover with cold water. Add the vinegar and bring to a boil, then remove from the heat, cover and set aside 4 minutes. Meanwhile, fill a bowl with ice water. Using a slotted spoon, remove the eggs and immediately plunge into the ice water to stop the cooking; let sit 2 minutes. Gently peel the eggs and set aside.
- Combine the sausage, herbs and one of the remaining eggs in a stand mixer fitted with the paddle attachment. Mix on medium speed until combined, about 3 minutes. With moistened hands, mold the sausage mixture around the cooked eggs to completely cover.
- Preheat the oven to 350 degrees F. Heat about 3 inches of grapeseed oil in a small high-sided saucepan over medium-high heat until a deep-fry thermometer reads 325 degrees F (or until a pinch of panko sizzles in the oil). Season the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Beat the remaining egg with the milk in another shallow dish. Put the panko in a third shallow dish.
- Roll the sausage-covered eggs in the seasoned flour, shaking off the excess. Transfer to the egg-milk mixture and turn to completely coat. Let the excess egg drip off, then roll in the panko.
- Fry the eggs until golden brown, about 3 minutes. Remove to a baking sheet, transfer to the oven and bake until the sausage is cooked through, 10 to 12 minutes. Mix the mayonnaise, mustard and lemon juice in a small bowl. Serve with the Scotch eggs.
KICKED UP SCOTCH EGGS
Provided by Emeril Lagasse
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1 hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
- Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
- In a deep fryer or large heavy skilled, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SCOTCH EGGS
A hidden layer of bacon makes this traditional Scotch egg recipe extra special
Provided by Sarah Cook
Categories Buffet, Side dish, Snack
Time 1h50m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water.
- Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together.
- Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the flour onto another plate and season well. Finally, tip the breadcrumbs onto a third plate.
- Bring a large saucepan of water to the boil. Drop in the bacon rashers, turn off the pan and fish out the bacon with a pair of tongs - it should be just cooked.
- When the eggs are cool, tap lightly on a hard surface to crack the shell, then peel (Picture A). If you hold the eggs over the bowl of water as you peel, all the shell bits will collect in there and you can dip in the egg to wash off any fragments. Wrap a slice of bacon around the middle of each egg, overlapping, like a belt (Picture B).
- Now finish coating the eggs. I set up the ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on.
- Roll your bacon-wrapped eggs in the flour, shaking off excess. Take a good chunk of mince and pat out to thinly cover one hand. Sit the egg on the meat (Picture C), then mould over the mince to cover, squeezing and patting so it is an even thickness. You'll probably have a gap (depending on how big your hands are - just patch and pat with a bit more mince). Dip in the egg, shaking off the excess, then roll in the breadcrumbs to coat, and transfer to your tray. Repeat to cover all 9 eggs, then cover with cling film and chill for 4 hrs or overnight.
- To cook, pour the oil in a large, deep saucepan to about 4cm deep. Heat until a small chunk of bread browns in about 1 min. Carefully lower in a scotch egg and fry for about 5 mins, turning gently, until evenly browned. Depending on your pan, you can probably do 2-3 at a time, but don't overcrowd. Lift out onto a kitchen paper-lined tray. (If you like your scotch eggs warm, pop them into a low oven while you fry the rest.) keep an eye on the oil - if the scotch eggs start browning too quickly, the oil might be too hot and you risk the pork not being cooked before the scotch egg is browned. If the oil gets too cool, the scotch egg may overcook before it is browned. enjoy warm or cold; best eaten within 24 hrs of frying.Watch our scotch egg video for an easy to follow tutorial.
Nutrition Facts : Calories 590 calories, Fat 41 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 2.49 milligram of sodium
BAKED SCOTCH EGGS
A baked version of the popular pub Scotch egg. No need to fry here. Comes out just as good as the fried version without the mess of frying. Serve hot with mustard of choice.
Provided by Richard
Categories Appetizers and Snacks Meat and Poultry
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
- Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
- Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
- Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 11.3 g, Cholesterol 291 mg, Fat 19.5 g, Fiber 0.7 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 848 mg, Sugar 1.5 g
OLD-FASHIONED SCOTCH EGGS
Here is an old family recipe for this hearty egg and sausage dish. This dish is high in fat so it's best if eaten only as a special treat
Provided by P J K
Categories Appetizers and Snacks
Yield 6
Number Of Ingredients 5
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
- In a large deep skillet heat about 1 inch of vegetable oil until hot.
- Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 28.6 g, Cholesterol 353.7 mg, Fat 41.4 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 10.6 g, Sodium 1495.3 mg, Sugar 2.9 g
HOMEMADE SCOTCH EGGS
Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner.
Provided by UKLAINE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
- Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 16.5 g, Cholesterol 323.4 mg, Fat 53.9 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 13.5 g, Sodium 1324.3 mg, Sugar 2.1 g
BAKED SCOTCH EGGS
While London department store Fortnum & Mason claims to have invented Scottish eggs in 1738, they've become a modern favorite, thanks to their frequent appearance at fairs and Renaissance Festivals. Serve with ranch dressing, hot sauce or hot mustard sauce.
Provided by By Jessica Walker
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
- Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
- Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.
Nutrition Facts : ServingSize 1 Serving
SCOTCH EGGS
Steps:
- Mix together pork, fennel seed, sage, salt, and pepper. Divide into 8 equal portions. Form a patty in your hand with the first portion. Flatten patty, place egg inside, and keep rolling egg and meat in the palms of your hands, until a thin layer of meat coats the eggs. Repeat this procedure until all the eggs are coated with pork mixture. Chill 20 minutes.
- Dredge chilled, coated eggs first in bread crumbs, then in eggs and bread crumbs again. Chill 15 minutes.
- Preheat oven to 375 degrees F.
- Heat oil in a large stockpot or saucepan to deep fry temperature (350 degrees F). Fry eggs, 2 or 3 at a time, until golden brown, 3 to 5 minutes. Drain on paper towels. Transfer to a roasting pan and bake 10 minutes. To serve, arrange a bed of Watercress Salad on each serving plate. Slice eggs in half and place 4 halves on top of each salad. Garnish with tomato slices and dollops of Horseradish and Mustard and Mayonnaise for dipping. Serve while eggs are warm.
- Whisk together olive oil, lemon juice, salt, and pepper in a bowl. Tear watercress into bite sized pieces and toss with dressing. Reserve in refrigerator.
- Blend ingredients together and refrigerate until ready to use.
SCOTCH EGGS
A delicious and easy Christmas Eve recipe for your family.
Provided by Chasity LeGrand
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Flatten the sausage and make a patty to surround each egg. Very lightly flour the sausage and coat with beaten egg. Roll in bread crumbs to cover evenly.
- Deep fry until golden brown, or pan fry while making sure each side is well cooked. Bake in the preheated oven for 10 minutes.
- Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish. If mustard is desired it looks beautiful over this.
Nutrition Facts : Calories 1488.8 calories, Carbohydrate 108.4 g, Cholesterol 503.2 mg, Fat 87.6 g, Fiber 6.7 g, Protein 63.5 g, SaturatedFat 24.5 g, Sodium 4278.2 mg, Sugar 7.7 g
REAL SCOTCH EGGS
Just delicious, great 1/4d with drinks or whole for light lunch, marvellous for picniks. Recipe from Two Fat Ladies.
Provided by lindseylcw
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- beat 2 of the eggs in a shallow bowl.
- put other 8 eggs into saucepan of cold water and bring to the boil simmering for 5 minutes.
- plunge into cold water and peel, this method will produce a slightly softer egg yolk but still hard boiled.
- Finely chop ham and anchovies in processor.
- combine this with the breadcrumbs, mixed spice some freshly ground black pepper and most of the beaten egg.
- brush each boiled egg with the remaining beaten egg.
- mould the ham mix aroung the eggs with your hands.
- fry in oil and butter on a medium heat until brown all over.
Nutrition Facts : Calories 285.9, Fat 18.4, SaturatedFat 6.3, Cholesterol 269.3, Sodium 345, Carbohydrate 10.7, Fiber 0.6, Sugar 1.1, Protein 18.2
SCOTCH EGGS
I got this from an older English woman at our church. It is one of our favorites. I prefer using the Italian bread crumbs but plain work just as well. The ingredients are approximations because it depends on the size of the eggs and how many you want to make. They even reheat well the next day in the microwave. Updated 11/8/05 with alternate cooking instructions
Provided by Mysterygirl
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel eggs.
- Wrap with sausage meat making sure that no egg shows through.
- Dip in beaten egg, then flour, then egg, then seasoned bread crumbs making sure to get a good seal.
- Deep fry in hot oil 6-7 minutes or until sausage meat is thoroughly cooked.
- Great served with mustard.
- Alternate cooking instructions: Instead of frying you may bake these.
- Heat oven to 425.
- Set a cooking/cooling rack on a cookie sheet.
- Place breaded eggs on cookie sheet.
- Spray breaded eggs with non-stick cooking spray (like PAM).
- Bake for about 30-40 minutes depending upon how thick your sausage layer is.
- Eggs will come out crispy and nicely browned.
Nutrition Facts : Calories 665.6, Fat 38.3, SaturatedFat 12.4, Cholesterol 346.4, Sodium 1337.7, Carbohydrate 44.9, Fiber 2.3, Sugar 2.3, Protein 32.5
OVEN STYLE SCOTCH EGGS
This is another recipe I adopted from Recipezaar on Feb.14 2005. I've changed the recipe to make it fabulous. A delicious treat. Brings back great childhood memories. Enjoy!
Provided by Fofi4667
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Shell hard-boiled eggs.
- In a small bowl combine sausage meat with sage, garlic powder, onion powder, cayenne pepper and black Pepper.
- Divide sausage into 8 equal portions, flatten each portion to about 1/8-inch thickness.
- Roll each egg in flour and place on top of each sausage patty.
- Use each sausage patty to wrap around each egg until it is completely encased, pressing edges together to seal (wet or floured hands make this easier).
- Beat the egg in a shallow dish and place breadcrumbs on a flat plate.
- Dip each sausage-coated eggs in beaten egg and roll in crumbs.
- Place on baking tray lined with aluminum foil and bake in oven at 375°F for 25 to 30 minutes until golden brown (turn every 10 minutes for even browning).
- For a crispy crust spray very lightly with Pam baking spray before baking.
- When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce.
Nutrition Facts : Calories 987.5, Fat 64.5, SaturatedFat 20.1, Cholesterol 1739.8, Sodium 1075, Carbohydrate 25.9, Fiber 1.2, Sugar 6.3, Protein 69.4
SCOTCH EGGS
What a quick easy appetizer or snack. These go great when we go camping and are super right out of the freezer. Just pop them in the toaster oven and you have a great quick snack. These are also great warm or cold with a little homemade mustard. WARNING - Some of my friends say they can hear their arteries hardening while eating them...LOL Have fun!
Provided by Thierry Schwartz
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Peel eggs.
- Divide sausage into 12 equal portions.
- Roll each egg in flour then wrap the sausage around each egg.
- Dip sausage-wrapped eggs into beaten egg and roll in Panko bread crumbs.
- Heat oil to 350F and cook each egg for 4-5 minutes or until sausage is cooked and browned.
- Drain on paper towels and serve warm or cool.
Nutrition Facts : Calories 403.4, Fat 27.7, SaturatedFat 9, Cholesterol 302.9, Sodium 665.4, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 22.1
BAKED SCOTCH EGG
I love scotch eggs but I hate deep fat frying so came up with this baked alternative
Provided by AshleyRoberts
Time 40m
Yield Makes 4 scotch eggs
Number Of Ingredients 0
Steps:
- First, bring a pan of water to a rolling boil, gently lower 4 of the eggs into the water and boil for 4 - 4.5 minutes for a runny yolk.and prepare a bowl of ice water.
- Once the eggs are finished plunge them straight into the ice water and leave them for 10 minutes to stop cooking. This will also make it easier for the shells to come off.
- Whilst the eggs are cooking off. Prepare the sausage meat by dividing into 4 equal parts and then flattening out each part on some clingfilm.
- Now it's time to de-shell those eggs. Lightly tap the outside of the egg with a metal spoon and then peel the shell off. I find this easy to do under the cold water then it just slips right off.
- Once you have de-shelled all your eggs place each egg on a piece of sausage meat. Carefully wrap the meat around the ahh being careful not to pop the egg.
- Once each egg is fully wrapped up in sausage meat, wrap it in the clingfilm and make into a nice ball shape and then chill for 2 hours to firm up the meat.
- Pre-heat the oven to 200.c fan/ 400F / gas mark 6
- Whilst the oven is heating set up your flour in one bowl with the salt and pepper, the remaining egg lightly beaten in another and then the bread crumbs in a 3rd bowl.
- Coat each sausage meat ball in the flour get it all covered evenly and lightly. Then this is where it gets messy... into the egg and then into the breadcrumbs. Repeat this for each of the balls ensuring your got even coverage.once fully coated place on an oven tray with non stick baking sheet.
- Place the tray in the oven for approximately 20/25 minutes until crispy coating. Enjoy them warm straight from the oven or allow them to cook to take on a picknic
QUICK AND EASY SCOTCH EGGS
A no nonsense quick and easy meal for the family - using 99 % Pork sausages keeps these a healthy option. These can be cooked in an air fryer with a teaspoon of oil.
Provided by robhughes72
Time 45m
Yield Makes 4
Number Of Ingredients 0
Steps:
- In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
- Divide the sausage into four equal parts. Mold each part around one of the hard-boiled eggs, rolling between your hands to shape. Place the beaten egg and breadcrumbs into separate dishes. Dip the balls into the egg, then roll in the breadcrumbs until coated. Shake off any excess.
- Follow instructions for times on how long to cook in air fryer. Server with fresh chips or on their own.
BAKED SCOTCH EGGS
These are easy, filling, and can be made a day or two ahead and baked fresh and hot in the morning! My husband freezes any leftovers and pops them in the microwave to reheat and says they're great that way too. I've found that a pound of sausage will cover about 6 medium eggs. My husband tried to stretch it more one time and covered 8 medium eggs with one pound of sausage, but they split when they baked and the exposed egg got burned.
Provided by Park Rangerette
Categories Breakfast
Time 50m
Yield 6 scotch eggs, 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Hard boil 6 of the eggs; cool and peel.
- Divide the breakfast sausage into 6 equal parts. Slightly flatten each one, set an egg on it, then pat and shape the sausage to completely cover and seal in the egg.
- Beat the seventh egg with a little water. Dip each sausage/egg ball into the egg mixture.
- Roll the sausage/egg ball in the dried bread crumbs (Plain are ok but we prefer Italian seasoned crumbs).
- Place all of the sausage balls on a baking pan.
- Bake at 350 degrees for about a half-hour.
Nutrition Facts : Calories 806.1, Fat 55, SaturatedFat 17.4, Cholesterol 561.4, Sodium 1540.7, Carbohydrate 26.7, Fiber 1.6, Sugar 3, Protein 47.1
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